How do you eat natto? Japanese chefs in Singapore tell us more

The wonders of natto—not just a breakfast dish—but can be enjoyed in various ways

Natto is traditional Japanese fermented whole soybeans. It is slimy, sticky, and stringy. As it has a somewhat pungent taste, it is considered an acquired taste. Natto is, however, rich in nutritional benefits. This typical breakfast food paired with rice is seeing surging popularity among non-Japanese people thanks to social media.

The Japanese traditionally make this product by wrapping boiled soybeans in rice straw—which naturally contains bacteria bacillus subtilis. The bacteria ferments the sugars in the beans, resulting in natto. These days, soybeans are soaked, cooked and mixed with the bacteria.

We ask a few Japanese chefs why they like natto and how they usually eat this healthy product. They also offer recommendations on how to enjoy it.

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Kazuhiro Hamamoto

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Executive chef, Hamamoto

“Natto is comfort food for me. It’s healthy and tasty, with a lot of umami, yet it’s so simple. Because I make it a point to taste the fish and ingredients that I serve at the restaurant, you could say that I eat very well. So when I do sit down to a meal, I just want the simple comforts. I usually have my natto in a cold dish of soft tofu, topped with a mix of raw egg, chopped leek and onions, some tomatoes, cucumber and a little soy sauce,” says Hamamoto, adding that he usually buys Azuma Yuuki Kotsubu Natto, organic natto from Hokkaido which is sold at Meidi-Ya.

“Natto is not usually on my menu, but when guests request it, I will make a natto tuna roll. To prepare natto, you should mix it by tossing or stirring with a spoon or with chopsticks at least 100 to 200 times. This helps to reduce the slime and the strong smell. After that, mix the natto and a raw egg together, then put on top of rice, and enjoy with some good quality seaweed.”

Kenjiro Hashida

Above Natto by Hasida

Natto by Hasida

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Chef-owner, Hashida Singapore

“I grew up eating natto. People usually think of natto as a Japanese breakfast side dish. But for me, natto is not only a breakfast dish, I put it on top of curry (even curry shops in Japan have a side dish or topping of natto on the menu).”

“My favourite way to enjoy natto is a natto miso soup with tofu and leek that I make myself. I have also made a natto burger before—a grilled hamburger with grated white radish and natto and cut leek toppings.”

Hashida suggests that first-timers try natto fried rice, with the natto as a topping or served on the side. “If they cannot accept the taste, they can just ‘push’ the natto aside and eat the fried rice.”

Akane Eno

Above Beef & Tomato Sukiyaki

Beef & Tomato Sukiyaki

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Chef, Ichigo Ichie

Akane Eno grew up eating natto and likes it very much. “To me, it is both a comfort and soul food. It is full of umami, and you just want to keep eating it. I enjoy natto served atop freshly steamed white rice. For a quick meal, I would eat natto on its own with rice. Otherwise, I will add negi (spring onion), nori and a raw egg. It is delicious. Possibly my favourite way would be to eat natto on freshly steamed white rice with tonburi (mountain caviar) and raw egg.”

Eno also loves natto made with black beans as the individual beans are bigger in size and have a stronger bean flavour.

“When I was working in Japan, I have served natto on the menu, prepared by blending natto with shoyu, and served with yuba. In my opinion, as all the ingredients are from the soybean family, the combination works well.”

To enjoy it at home, she suggests rolling natto into a seaweed sheet, and frying tempura style, and serving alongside a tempura dipping sauce. “Alternatively, for those who enjoy kimchi, mix natto into kimchi and serve it on freshly steamed rice. The kimchi has a strong flavour and will mute the flavours of natto. This combination should be delicious and is also great for gut health.”

Daiki Kawaguchi

Above Master Chef Daiki Kawaguchi

Master Chef Daiki Kawaguchi

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Master chef, Tentsuru

“When I was a child, my mother used to tell me that natto has lots of nutrition and is good for our body. She always makes sure I take natto as part of the staple for breakfast. Traditionally, we mix natto with raw egg, soy sauce and eat it with white rice.”

For first timers, I would recommend mixing it with raw tuna, okura (okra) and dashi soy sauce to make it even more palatable.”

Takeshi Arashi

Above Esora

Esora

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Head chef, Esora

“Natto is a very popular food in Japan. Since young, I have been enjoying natto. Not only does it taste good, but this fermented product is also really good for your health. I usually enjoy natto simply—by mixing it with some soy sauce and Japanese mustard. Sometimes I add raw eggs as well.”

He recommends having natto by mixing it with soy sauce, mustard, chives, or seaweed. “As you progress, you can try it in a more local Japanese style. One is an omelette version; another is tochioage, a local food in the Niigata prefecture which is a unique deep-fried tofu. I like to sandwich natto and leeks between tochioage and seasoning it with soy sauce. This is one of my favourite way.”

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